They Said This Burger Was Legendary… They Were Right

Von Chef Billy Parisi · 25 Min.

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Zubereitung

1. Divide the ground beef into 4 equal round balls.
2. Add the oil to a large cast-iron skillet or griddle, using 1 teaspoon per burger if cooking in batches.
3. Place the balls in the oil about 3-4 inches apart. Press each one to roughly 1/4-1/2 inch thick, using parchment paper, two oiled spatulas or a smash press.
4. Immediately season with salt and pepper, then spread 1/2 to 1 cup of thinly sliced onion over each burger and season the onions lightly with salt.
5. Cook for 90 seconds, then flip and cook for another 90 seconds, until the burger and onions are well browned.
6. As you flip, stack the top and bottom buns on the burger and steam for 20-30 seconds. Remove the buns and toast them in the pan.
7. Use a spatula to move the burger onto the bottom bun, add the top bun and serve.
8. For a cheese version, add 1 slice of cheese when you flip the burger; skip steaming and just toast the buns in the pan.

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